These healthy kid-friendly Vegetable Muffins are amazing for the whole family! A delicious and healthy breakfast or addition to a lunch box, these muffins are going make meals in your house a delicious and easier. Plus, I’ve included my recipe for veggie-loaded pizza muffins!
Vegetable muffins for kids
Veggies. We are all looking for creative and delicious ways to get more of them into our diets. And definitely ways to get more veggies into our kids’ bellies.
Believe it or not, veggie-loaded muffin recipes are a great vessel for vegetables and are a favorite snack, lunch box filling, and/or breakfast of many kiddos! They are often easy to whip up, simple to store, are perfectly portioned out for you and super handy to have for those (inevitable) mornings when a grab-and-go breakfast is needed!
Yep, veggie-loaded muffin recipes are the bee’s knees, in my book. Here are some tried-and-true, kid-approved, veggie-packed muffin recipes for you to keep on hand.
How to store vegetable muffins
I highly suggest storing pretty much all vegetable muffins in an airtight container in your refrigerator. Because they are often so moist from the added veggies (and usually fruit too), storing them in the refrigerator is your best bet for keeping them fresher longer and prevent molding. Just be sure to let them cool completely so you aren’t trapping moisture in the container with the muffins.
Another option is you you can freeze these muffins. I like to store vegetable muffins in a large freezer bag or freezer-safe large container once the muffins have totally cooled.
To defrost, I like to take them out of the freezer and leave them on the counter to thaw overnight. Or if you want one or two NOW, you can warm a muffin in the microwave for about 15-20 seconds.
Kid-Friendly Vegetable Muffins + Pizza Muffins
- Muffin tin
- ½ cup grated carrots
- ½ cup grated zucchini
- 1 cup packed baby spinach finely chopped
- 2 large eggs
- ¼ cup olive or avocado oil
- 1 cup milk of choice
- 1 tablespoon tomato paste
- ¼ teaspoon garlic powder
- ½ tablespoon Italian seasoning or dried oregano
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 ½ cups white whole wheat flour
- 1¼ cup shredded mozzarella cheese divided
- 1/3 cup chopped pepperoni optional + extra for topping if desired
- Preheat oven to 350℉ and line a muffin tin with 12 paper liners.
- Place grated carrot and zucchini in a clean kitchen towel or paper tower and squeeze out as much moisture as you can.
- To a large bowl, add carrot, zucchini, chopped spinach, egg, oil, milk, and tomato paste. Whisk to combine. Mix in garlic powder, dried oregano, baking powder, baking soda, and salt.
- Add flour and mix in with a large spoon or rubber spatula. Mix in 3/4 cup of shredded mozzarella and most of the pepperoni, leaving some to decorate the top of the muffins.
- Evenly divide the muffin batter between the muffin tin. Top each muffin with a sprinkle of the remaining ½ cup of cheese and a few pieces of pepperoni, if using.
- Bake until a toothpick interested into the center of the center of a muffin comes out clean, 18 to 22 minutes.
- Allow muffins to cool in the pan for 5 minutes then transfer to a cooking rack to cool completely. Store muffins in an air-tight container in the fridge for up to 5 days or in the freezer for up to a month.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!